Lunch: Root Vegetables Recipe

Ingredients

2 cups pearl onions
2 pounds red potatoes, cut into 1/2-inch pieces
1 large rutabaga, peeled and cut into 1/2-inch pieces
1 pound parsnips, peeled and cut into 1/2-inch pieces
1 pound carrots, cut into 1/2-inch pieces
3 tablespoons butter, melted
3 tablespoons olive oil
4-1/2 teaspoons dried thyme
1-1/2 teaspoons salt
3/4 teaspoon coarsely ground pepper
2 packages (10 ounces each) frozen brussels sprouts, thawed
3 to 4 garlic cloves, minced

Instructions

In a Dutch oven or large kettle, bring 6 cups water to a boil. Add the pearl onions; boil for 3 minutes. Drain and rinse with cold water; peel.
In a large roasting pan, combine the onions, potatoes, rutabaga, parsnips and carrots. Drizzle with butter and oil. Sprinkle with thyme, salt and pepper; toss to coat.
Cover and bake at 425 ° for 30 minutes. Uncover; stir in brussels sprouts and garlic. Bake, uncovered, for 50-60 minutes or until vegetables are tender and begin to brown, stirring occasionally.

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